Steaks with Peppercorn Melange and Sweet Onion Marmalade

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I really liked the sauce on this dish. Instead of pan searing, we bbq'd the steaks and we loved the combination. I searved this with rice pilaf. Easiest dish I have ever made as well!

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Tried to make this dish and it was a bit more complicated then the recipe led on. I couldn't mix the sauce correctly. It could've been my cooking abilities that ruined the dish, but probably won't try this one again.

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I just happened to be flipping through the channels today when I saw Robin Miller. I had not seen her show in a few years, so I stopped. The orange onion marmalade looked so easy I had to try it. I went out to the store and bought steak and the remaining ingredients I needed and it could not have been easier. The flavor was vibrant and fresh. It certainly was sweet, but not too much so. I had rice pilaf and fresh green beans as sides - delish! I will certainly make this one again!

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If you are using this sauce with Chicken which is what I did, you just need to cook it longer... not necessarily at a higher temperature. Robin cooked he steak to medium/ medium rare... that's why the shorter cooking time. But since eating medium rare chicken could make you sick, just extend the cooking time for the chicken and you should be fine. Give it another try though because this was really good with the chicken.

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This type of dish seems to be Robin's strength! I love that she can combine a few simple ingredients to create sweet savory sauces & simple to prepare meals - much better than jarred sauces! I used flattened chicken breasts which worked very well. I realized I was out of peppercorns so I used a bit of red pepper flakes - very nice. Thanks for this versatile & very tasty recipe!

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I made this for dinner tonight and everyone loved it!! I also made sauteed mushrooms, green beans, and mashed potatoes for my side dishes. The combination of sweet and spicy was very good. But you definitely have to be a fan of sweet and spicy to like it.

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We loved this recipe so much that we made it twice in one week! I could not find the peppercorn melange at my local market so I used black peppercorns, garlic powder, and paprika. Very good!

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I tried the recipe with boneless/skinless chicken breast. Unfortunately the chicken was undercooked. I'm new to cooking, so I'd appreciate help! Should I cook it over medium/high heat? Thanks!

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Made this tonight. I let the steak rest for about 1 hour after applying the crushed peppercorns to allow the meat to come closer to room temperature. Then I cooked it as directed. For the sauce I added a little red wine to deglaze the pan. A little side dish of steamed green beans with lemon and butter made this an excellent dish! I will definately make it again and again.

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I used this recipe for steak, then a few weeks later for chicken. Our family preferred it with chicken, but it was good both ways. I also just used a little regular ground pepper instead of the whole peppercorns because the kids don't like things spicy.